Description

Soft, pillowy yeast rolls swirled with sweet pistachio butter and cinnamon sugar—an irresistible nutty twist on classic cinnamon rolls, finished with a creamy pistachio glaze.

Ingredients

2 cups (≈250 g) all‑purpose flour

1 packet (≈2¼ tsp) active dry yeast

½ cup (120 ml) warm milk

¼ cup granulated sugar

¼ cup unsalted butter, melted

1 egg, room temperature

¼ tsp salt

Filling:

1 cup unsweetened pistachio butter

2 Tbsp granulated sugar

2 Tbsp brown sugar

2 Tbsp ground cinnamon

Glaze (optional):

Cream cheese or powdered sugar icing blended with pistachio butter or pistachio cream

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, combine warm milk, sugar, yeast; let sit until foamy (~5 min).

In a large bowl or mixer, whisk flour and salt. Add yeast mixture, melted butter, and egg; knead to form a soft dough. Cover and let rise until doubled (~1 hour).

Roll dough into a ~12×9″ rectangle on lightly floured surface.

Spread pistachio butter evenly over the dough. Sprinkle cinnamon sugar mixture over top.

Roll dough tightly from long edge, pinch seam to seal. Slice into 8–10 rolls.

Place rolls cut‑side up in a greased 9″ baking pan. Cover and let rise again (~30–45 min) until puffed.

Preheat oven to 350 °F (175 °C). Bake rolls 20–25 minutes until golden.

For glaze: whisk pistachio butter into cream cheese or powdered sugar icing and spread over warm rolls. Optionally garnish with chopped pistachios.

Prep Time: 20 minutes
Rising time:: ~1 hour 10 minutes
Cook Time: 20–25 minutes
Category: Breakfast